Saturday, September 30, 2017

Irish Crepe Cake New

Cakes, good. Crepes, better. Guinness, good. Irish Cream, better. Chocolate, good. Frosting, better. A Chocolate Guinness Crepe Cake with Irish Cream Whipped Frosting....Top of the Morning To You, You Just Found The Pot Of Gold At The End Of The Rainbow, Holy Mary Mother Of God, Let Me Say A Few Hail Marys, This Is Sinful, Yes Please Pass Another Slice!!

Nothing more to say, I will get straight to the recipes because I know you want it.

Chocolate Guinness Crepes

  • 2 1/2 Cups All Purpose Flour, Sifted
  • 1/2 Cup Cocoa Powder, Sifted
  • 5 Tablespoons Packed Brown Sugar
  • 1 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 3 Cups Buttermilk
  • 1 Cup Stout Guinness
  • 3 Eggs
  • 1/3 Cup Vegetable Oil
  • 1 Tablespoon Vanilla Extract
  1. In a large bowl sift together the flour, cocoa, sugar, baking powder and baking soda. 
  2. In a different bowl combine the buttermilk, beer, eggs, oil and vanilla. Keep separate until right before cooking.
  3. Heat a lightly oiled pan, non stick in good condition is best, over medium low heat. 
  4. Combine wet and dry mixture together. Mix until smooth but do not whisk or over beat. 
  5. Place a small amount of batter on the pan and swirl around until a thin coat forms over the bottom. Around 1/3 cup for a 7 inch skillet. 
  6. Cook until lightly set and then flip carefully. 
  7. Remove form pan when fully cooked and place on a plate to cool.
  8. Continue until all batter is gone. 

Irish Cream Whipped Frosting

  • 3 Cups Heavy Whipping Cream
  • 6 Tablespoons Bakers Sugar
  • 6 Tablespoons Irish Cream
  1. Combine all ingredients in a mixing bowl.
  2. Whip until stiff peaks form.
(If you do not have Bakers Sugar, just measure out 6 tablespoons of granulated table sugar and run it through a clean coffee grinder real fast. ^_~)

Chocolate Guinness Crepe Cake With Irish Whipped Cream Frosting

  • 1 Batch Chocolate Guinness Crepes
  • 1 Batch Irish Cream Whipped Frosting
  1. Place a single cooled crepe on your serving plate.
  2. Place a large dollop of frosting in the center and spread around until a thin layer covers the crepe.
  3. Center another crepe on top.
  4. Continue with whipped topping and crepes until the cake is the height you wish. 
(For added decoration, use a large cookie cutter to cut a shape out of the top. I use a large shamrock. It is an Irish Cake after all. I am serving this one for St. Patricks Day ^_~)

Huge thanks goes out to Chef Jason Gibson of Cynical Cuisine for letting me alter his Basic Crepe recipe for this and cooking up the crepes for me. ^_^